kwik trip brownie recipe

10 INGREDIENTS • 8 STEPS • 40MINS

Kit Kat Brownies

Cookies and Cream Brownies

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These Cookies and Cream Brownies are sure to be a crowd-pleaser with a rich and fudgy brownie base, white chocolate chips, and a creamy Oreo pudding frosting. Easy to make with a brownie mix, and they’re a delicious and decadent dessert.

For more easy desert recipes that start with a boxed brownie mix, be sure and try my Easy Nutella Brownies , Chocolate Brownie Bundt Cake , or these Brownie Mix Cookies .

A stack of brownies with a glass of milk in the background.

Cookies and Cream Brownies Recipe

These cookies and cream brownies are a mix of all the best things in life! A rich chocolate brownie base is filled with white chocolate chips & chopped Oreo cookies, and then finished off with an Oreo cookies & cream pudding frosting.

These are rich, decadent and will cure any cookies and cream craving you might have! The best part is that they couldn’t be easier to make. Starts with a ‘doctored up’ brownie mix and has some tasty additions along with a soft and fluffy Oreo frosting.

Close up of this brownie recipe with a bite taken out of the front one.

Why You’ll Love This Dessert Bar Recipe

Easy to make with a boxed brownie mix.
Loaded with tons of cookies & cream flavor – chopped Oreos, white chocolate chips, and Oreo instant pudding mix.
Homemade Whipped Cream… need I say more! This stuff is amazing when paired with a little bit of Oreo instant pudding mix.

One serving sitting on a gold rimmed plate with milk in the background.

Ingredients Needed

Brownie Mix – You need an 18 ounce box of brownie mix. You can use a milk chocolate, dark chocolate, or chocolate fudge.
Milk – Use whole milk or half and half milk for the best results.
Vegetable Oil – Canola oil is a good substitute for this.
Oreo Cookies – I use regular Oreos but this recipe would be delicious with chocolate Oreo cookies or even the dark chocolate Oreo cookies. You need chopped Oreos for inside the brownie batter and on top of the brownies.
Heavy Whipping Cream – No substitutes! We are making homemade whipped cream which can only turn out correctly with heavy whipping cream.
Powered Sugar – Sweetener for the whipped cream.
Oreo Cookies & Cream Instant Pudding Mix – You only need 3 tablespoons of this so save the extras and make these brownies another time.

How To Make Easy Cookies and Cream Brownies

Preheat the oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper or you can spray it with cooking spray. Set aside.
In a large mixing bowl, add the brownie mix, egg, milk, oil, and chopped Oreo cookies. Mix until combined. You can either use a wooden spoon to mix it by hand or an electric hand mixer on medium speed.
Spread the batter evenly into the prepared pan. Sprinkle the white chocolate chips over top. Spread the batter again to lightly cover the white chocolate chips. They don’t need to be fully covered or submerged in the brownie batter, just lightly covered. See photos below for example.
Bake for 35-40 minutes or until a toothpick comes out mostly clean and the top is set. Allow the brownies to cool completely at room temperature before frosting them.
To create the frosting, beat the heavy whipping cream in a large bowl or stand mixer. As the cream thickens up, gradually add the powdered sugar and Oreo instant pudding mix, continue beating for 2-3 minutes until stiff peaks form. Gently stir in the chopped Oreos.
Spread the topping over the cooled brownies. Cut into squares and enjoy!

Process photos for how to make this dessert bar recipe.

FAQ’s + Expert Tips

How To Store These Brownies : Since the brownies have a whipped cream topping, they need to be stored in the refrigerator to prevent them from spoiling. The brownies can be stored in a covered container, or cover the pan with plastic wrap, for up to 3-4 days. They can be out at room temperature for up to 1 hour (maybe 2) if you’re serving them at a party or gathering. If you need them out longer then try putting the brownie serving plate or pan on a bed of ice to keep them cool.
Variations : Instead of white chocolate chips you can use milk chocolate chips, dark chocolate chips, or chopped up Hershey’s Cookies & Cream candy bars.
Parchment Paper : I recommend lining the pan with parchment paper, and leaving some overhang on the sides, because it makes it so easy to pull the brownies out and cut them nicely. A tip is to spray the pan first with cooking spray and then lay down your parchment paper. The cooking spray helps the paper adhere and stick to the pan.
Homemade Brownie Mix : If you prefer to use homemade rather than a boxed mix, then make your favorite brownie recipe and use that instead. We love this Homemade Brownies Recipe .

Plated serving of this brownie with milk behind it.

Supplies I Recommend For This Recipe

9×9 Baking Pan : I link to this brand all the time and it’s because their pans are truly the best. I love this USA Brand 9×9 Square Baking Pan .
Measuring Cups & Spoons Set : This set is so strong, sturdy, and has lasted me forever. It’s the OXO Steel Measuring Set .
Chopper : This Cuisinart Chopper is a great kitchen appliance to have if you need to chop up cookies, nuts, or other candies.
Mixing Spatula Set : Strong, sturdy spatulas are a great mixing tool for batters and cookie doughs. It also helps to scrape the bowl with it so you get every last drop of brownie batter. I love this OXO Spatula Set because it has three different sizes and I seem to use all of them for lots of various things.

Overhead shot off the top of this recipe with a serving spatula next to them.

More Cookies & Cream Recipes

Cookies & Cream Mint Chocolate Fudge

Oreo Cookies & Cream Blondie Bars

Cookies & Cream Oreo Brownies

Cookies & Cream Pudding Cookies

Ingredients 1x 2x 3x

▢ 1 box (18 oz) brownie mix
▢ 2 large eggs
▢ 1/3 cup whole milk
▢ 1/3 cup vegetable oil
▢ 1 cup chopped Oreos
▢ 1 cup white chocolate chips
▢ 1½ cups heavy whipping cream
▢ 1/2 cup powdered sugar
▢ 3 tablespoons Oreo cookies and cream instant pudding mix
▢ additional chopped Oreos for garnish

Instructions

Preheat the oven to 350℉. Line a 9×9-inch square baking pan with parchment paper or spray with cooking spray. Set aside. * I like to spray the pan first with cooking spray and then line it with parchment paper. The cooking spray helps the paper adhere and stick to the pan.
In a large mixing bowl add the brownie mix, eggs, milk, oil, and chopped Oreo cookies. Mix together until combined well. * You can use a wooden spoon or spatula and mix by hand, or use an electric hand mixer. 1 box (18 oz) brownie mix, 2 large eggs, 1/3 cup whole milk, 1/3 cup vegetable oil, 1 cup chopped Oreos
Spread the brownie batter evenly into the prepared pan. Sprinkle the white chocolate chips over top. Spread the batter again to lightly cover the white chocolate chips. * They don't need to be submerged in the batter or fully covered, just lightly covered by the batter. See pictures above in the post for an example. 1 cup white chocolate chips
Bake for 35-40 minutes or until a toothpick comes out mostly clean and the top is set. Let the brownies cool completely (inside the pan) at room temperature before frosting them. This takes about 1-2 hours.
Make The Frosting : Add the heavy whipping cream into a mixing bowl and beat on low speed, with a hand mixer or stand mixer, until it starts to thicken. Increase speed if needed. Once it starts to thicken, gradually add in the powdered sugar and Oreo instant pudding mix. Continue beating, on medium-high speed, until stiff peaks form. About 2-3 minutes. 1½ cups heavy whipping cream, 1/2 cup powdered sugar, 3 tablespoons Oreo cookies and cream instant pudding mix
Gently stir in the chopped Oreo cookies until combined. 1 cup chopped Oreos
Spread the frosting over top the cooled brownies and garnish with additional chopped Oreos if wanted. Cut into squares and enjoy! * If you want the frosting to firm up before cutting, place the pan in the fridge (covered in plastic wrap) for 2-3 hours.

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Chocolate Brownie Recipes

Chewiest Brownies

This recipe makes the best chewy brownies. They're rich and chocolaty — not cakey at all!

Ingredients

2 cups white sugar

1 cup unsweetened cocoa powder

1 cup all-purpose flour

½ cup melted butter

2 teaspoons vanilla extract

¼ teaspoon salt

⅓ cup confectioners' sugar for decoration

Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch pan with greased parchment paper.

Place sugar, cocoa, flour, melted butter, eggs, vanilla, and salt in a large bowl. Mix until well combined; it will be thick and sticky. Spread brownie batter into the prepared pan.

Bake in the preheated oven for 30 minutes. Cool completely; cut into squares and dust with confectioners' sugar.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Triple Chocolate Brownie Cookies

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January 20, 2018 by Ashley Manila 13 Comments

These Triple Chocolate Brownie Cookies are SO decadent! Soft, fudgy, and sprinkled with crunchy walnuts, it’s just like eating a brownie, but in a cookie f orm. This brownie cookie recipe is always a hit with chocolate lovers!

Brownie Cookies Recipe

If you’re trying to eat more vegetables in 2018… this might not be the post for you. But! If you’re trying to eat more chocolate in 2018, allow me to introduce you to your new best friend ↓

Tips and Tricks for Recipe Success:

Because I believe more is more when it comes to chocolate, these cookies are loaded with chocolate chips and chocolate chunks. You may use all chocolate chips or all chocolate chunks, if preferred. However, for the melted chocolate, you should use real chopped chocolate; not chocolate chips. I prefer dark chocolate or semi sweet.
This recipe calls for Dutch-process cocoa powder, which is different from regular cocoa powder. Dutch-process cocoa powder is made from cocoa beans that have been treated with potassium solution, which neutralizes their acidity. Dutch-process cocoa powder is also darker and more mellow in flavor. Click here to check-out my favorite brand.
Don’t skip the espresso powder! It helps enhance the flavor of the chocolate without adding an intense coffee flavor. If you’re on the market for a new jar, I highly recommend King Arthur Flour Espresso Powder , which is what I use in all of my chocolate desserts.

I love walnuts in my brownies, so naturally I added a 1/2 cup to these cookies. But if you’re allergic, or just not a fan, feel free to omit them without making any other changes. You can also use a different nut, like pecans or peanuts.
The cookie dough will look more like a thick chocolate batter. This is normal!

Here’s what you’re going to do: using a large cookie scoop (or ice cream scoop) drop mounds of the thick batter onto your prepared baking sheet, leaving 2 inches between each mound. Cover the baking sheet loosely with plastic wrap and pop it in the fridge for at least one hour (and up to 1 day). Once the dough has chilled, you’re ready to bake!

Don’t over bake your cookies! The cookies will look almost uncooked in the center when you pull them from the oven, but will firm up quite a bit while cooling.
Finally, be sure to cool the cookies on the baking sheet, placed on top of a wire rack. They’ll come out of the oven too fragile to touch, but will firm up once they’ve cooled.

These Triple Chocolate Brownie Cookies SO decadent!

Love brownies? Love cookies? Well then don’t let another day slip by before baking these triple chocolate brownie cookies!

These Triple Chocolate Brownie Cookies are SO decadent! Soft, fudgy, and sprinkled with crunchy walnuts, it’s just like eating a brownie, but in a cookie form. This brownie cookie recipe is always a hit with chocolate lovers!

More Chocolate Cookie Recipes:

Chocolate Orange Brownie Cookies
Soft Batch Double Chocolate Fudge Cookies
Chewy Chocolate Fudge Cookies (Vegan)
Soft Batch Chocolate M&M Cookies

If you try this recipe for Triple Chocolate Brownie Cookies, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

Ingredients

6 ounces semi-sweet chocolate, finely chopped
2 teaspoons espresso powder
3/4 cup all-purpose flour
1 and 1/2 Tablespoons Dutch-process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1/2 cup semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chunks
1/2 cup walnuts, finely chopped

Instructions

Line a large baking sheet with parchment paper and set it aside until needed.
Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and the chopped chocolate and espresso powder into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Once the chocolate is completely melted, remove the bowl from heat and set aside to cool.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside until needed.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, both sugars, and vanilla on medium speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Turn mixer off.
Using a rubber spatula, fold the melted chocolate into the batter, mixing until evenly combined. Fold in the chocolate chips, chocolate chunks, and walnuts.
Using a large cookie scoop, drop 3-Tablespoon sized mounds of batter onto the prepared baking sheet, spacing them 2 inches apart. Loosely cover the pan with plastic wrap and refrigerate for at least 1 hour, and up to 1 day.
30 minutes before you're ready to bake, preheat your oven to 300 degrees (F).
Bake for 14 to 16 minutes, or until the cookies have puffed up and look slightly cracked on the surface.
Allow the cookies to cool on the baking sheet, placed on a cooling rack, for at least 20 minutes before transferring to a serving plate.
Store cookies in an airtight container at room temperature for up to 1 week.

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August 28, 2020 at 8:21 pm

Hi There I attempted to make these brownie cookies however they spread and flattened whilst baking. Upon completion they are totally flat. Please advise what could have cause this and how I can prevent this from happening again. I would love to retry the recipe.